Winery - Beaucanon
* Expert NoteJanuary 12, 2012
A little earthy, with creamy apple sauce flavors dusted with cinnamon and nutmeg, but dry. There’s a rough texture through the finish.
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* Expert NoteJanuary 12, 2012
This bizarre failure is sharp in acids, Porty in raisins and hot. What were they thinking?
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Beaucanon Merlot - 2001
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* Expert NoteJanuary 12, 2012
The grapes got way too ripe for balance in this wine. It’s strong in Porty raisins, with a hot, spirity mouthfeel and a dry, cassis-fueled finish.
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* Expert NoteJanuary 12, 2012
Tastes old, tired, with flattening acids and still some sticky tannins. The flavors are of blackberries and oak, with a medicinal taste in the finish.
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* Expert NoteJanuary 12, 2012
Apple and spice are the dominant aromatics, and then some butter steps in to play a supporting role to the apple-fruit palate. A solid, enjoyable mainstream white with all the driving fruit and oak you need to say, “hey, this is pretty good.”
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* Expert NoteJanuary 12, 2012
Peach and vanilla are all over the bouquet, which indicates that the body will be plump and oaky, which it is. The wine is full of heft, but also falls flat, especially on the finish. A very straightforward butterball.
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* Expert NoteJanuary 12, 2012
Rather earthy for a Chardonnay, but it’s extremely rich earth, with suggestions of apples, clover honey, butterscotch and toast. Something about this wine makes you reach for a second glass.
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* Expert NoteJanuary 12, 2012
A rich blend that features toasty oak, vanilla and butterscotch on the nose. On the palate, it serves up a pleasing lineup of melon, apple, honey, spice and toast flavors. Creamy rich on the finish, fleshy and seductive. -J.M.
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* Expert NoteJanuary 12, 2012
Fairly rich and ripe, with pretty balck cherry, blackberry, spice, herb, leather and earth notes. The tannins are smooth, though the finish packs some forward brightness. A new style from a veteran winery. -J.M.
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Beaucanon Merlot - 1999
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* Expert NoteJanuary 12, 2012
Dry, harsh and acidic, this is not a pleasant wine, despite some stewed cherry fruit, and aging won’t solve the problem. The sticky tannins don’t help.
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